Today's episode is a conversation with Texas chef, butcher, and wild food enthusiast Jesse Griffiths! Jesse runs an amazing Restaurant in Texas called Dai Due and has written two very popular field-to-table books, the first one being Afield: A Chef’s Guide To Preparing and Cooking Wild Game and Fish, as well as his new book called THE HOG BOOK. Episode Overview:

• Jesse’s journey as a chef, butcher, hunter, angler, and gatherer
• His restaurant Dai Due and the local food philosophy that he embodies there
• His motivation behind starting the School of Traditional Cookery and what this school is all about
• Wild Game in Texas and how it can be served at restaurants in Texas - this is somewhat unique for the US since wild game usually can't be sold on the market or be served in restaurants
• Meat from Nilgai, an interesting non-native ruminant species that roam in Texas
• A deep dive into Wild Hogs and how they are a threat to native flora and fauna in the US
• Why the conventional wisdom around Wild Hog meat is bogus
• Interesting ways of utilizing wild hogs in the kitchen (roulade recipe, rendering lard, curing bacon, preparing offal, etc)

Support the podcast:https://www.patreon.com/poldiwielandhttps://www.buymeacoffee.com/yearofplentyConnect with Jesse: Instagram: https://www.instagram.com/sac.a.lait/Buy the Hog Book: https://thehogbook.com/  

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